Chapter 5 Flashcards
Lipids are soluble in
Organic solvents but not in water
DRI of total fat
20 - 35% of total calories
PRI of poly unsaturated fatty acids
5-10% from linoleic acid (omega 6), 0.6-1.2% (omega 3)
DRI of doles total
Minimize intake
Classification of lipids
Triglycerides, fatty acids classified by chain length, fatty aids classified by degree of saturation
Triglycerides
95% of lipid in foods and body fat, 3 fatty acids plus glycerin backbone
Short fatty acids
Less than or equal to 10 carbons
Medium fatty acids
12-14 carbons
Long fatty acids
Greater than 16 carbons
Which FA tend to be softer and melt more at room temperature
Short chain fatty aids
Which fatty acids tend to have no double bonds
Saturated fatty acids
Which FA tend to be solid at room temperature
Saturated
Examples of saturated FA
Butterfat, coconut, Palm oil
Which saturated FA has 1 double bond
Monounsaturated, example canola, Olive oil
Which saturated FA has double bonds
Polyunsaturated which ted to be liquid at room temp, example plant and fish oil
Hydogeration
Removing double bonds by adding hydrogen
Effects of processing margarines
Better storage, high smoke point for trying, it creates trans-fatty acids which increases risk of cardiovascular disease
Do food labels require a separate category for trans fatty acids
True
Did health Canada ban partially hydrogenated oil in foods
Yes in 2018
What are phospholipids
Glycerol backbone plus 2 fatty acids plus phosphorus containing molecule, they have no special health promoting abilities, can serve as emulsifier
Phospholipids are what soluble
Water and fat
Other kinds of lipids
Phospholipids and sterol
Sterols have what present in cell membranes and bile
Cholesterol
What happens in The stomach for lipid digestion
Fat separates from watery components and floats to the top
What is needed to emulsify lipid and chyme
Bile
Small lipids enter which network
Capillary network - bloodstream
Large lipids travel in bloodstream as
